Mix shrotening, sugar and egg together. Stir in milk. Add dry ingredients and beat until smooth. Fold in bananas, then spoon into a greased loaf pan.
Bake for 1 hour, at 350 F, or until brown and firm.

1. Preheat oven to 375 degrees
2. Mashed bananas and mix them with lemon juice until smooth. Cream oil and sugar together and add to banana mix, stirring well.
3. Sift together flour, salt, baking powder, and baking soda. Mix in wheat germ. Add to the banana mix and stir in raisins and nuts.
4. The dough will be very stiff. Turned it into 2 greased “4 x 8” loaf pans and baked for about 45 minutes. Test for doneness by inserting knife in middle, if it comes out clean, the bread is done.

THIS RECIPE ALSO MAKES 24 CUPCAKES (bake at 350 degrees for 1/2 hour).

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture.
Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.